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European Food Research and Technology

Volumn 218, Issue 5, 2004, Pages 420-423

Changes in the quality of fishburger produced from Tilapia (Oreochromis niloticus) during frozen storage (-18 °c)

(4) Tokur, Bahar b Polat, Abdurrahman a Beklevik, Gülsün a Özkütük, Serhat a

a CUKUROVA UNIVERSITY (Turkey)

b TECHNICAL UNIVERSITY OF DENMARK (Denmark)

Author keywords

Chemical quality; Fishburger; Frozen storage; Sensory quality

Indexed keywords

AQUACULTURE; FLAVORS; FOOD STORAGE; FREEZING; PH EFFECTS; QUALITY ASSURANCE;

CHEMICAL QUALITY; FISHBURGER; FROZEN STORAGE; SENSORY QUALITY;

FOOD PRODUCTS;

FLAVOR; FOOD STORAGE; FREEZING; PH; QUALITY CONTROL;

OREOCHROMIS NILOTICUS; TILAPIA;

EID: 21044446119 PISSN: 14382377 EISSN: None Source Type: Journal
DOI: 10.1007/s00217-004-0879-4 Document Type: Article

Times cited : (60)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.